Lemon and olive oil and rosemary and garlic... it almost smells like a perfume...

Rub that ALL over the chicken, under the skin, over the skin. Take your time.

Then pour any remaining of the rub, inside of the chicken.

Now we get to the ingredients we shove inside of the chicken.

We want that chicken to roast and steam with some delectable aromas so,

To stuff inside the chicken:

3 tbsp cold butter (no need to cut it up, just shove it in!)

2 1/2" red onion slices (see below, i cut them in half again)

3 sprigs of fresh rosemary

sliced lemon

Now shove those ingredients inside the chicken and tie that baby up to keep all of those goodies inside.

I sprinkled some more salt and pepper on top before covering it with foil.

Baking Secrets:

I read somewhere that the reason chicken breasts are some times dry in a whole chicken is because the way the chicken is roasted. You want the chicken to cook upside-down the first half to let it seep in the juices, instead of letting it drain out...

I had a 3lb chicken. I roasted it at 325 degrees for one hour with the breast-side down (this is really important!) After an hour, uncover it, leave it in the oven and turn up the temp to 400, turn the chicken back over so the breast is now facing up and cook for around 30 more minutes.

It's done when the juices run clear and the top is crispy and bubbling!